Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.

Step 4

Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Step 5

Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.

Cook's Note:

Adjust cooking times to the size of the meat and desired doneness. I like my pork well done, always a minimum of 180 degrees F (82 degrees C).

Reviews(9)

Most helpful positive review

One of our favourite AR recipes. We were so impressed with this pork roast. The rub is delicious and we could taste it with every bite. We like our pork a little pink so we did adjust the time to suit ourselves. Only trouble we had was there seemed to be too much flour which thickened the gravy to a paste hubby's first time at gravy so he added water and tried his best but the lumps were there. Didn't care cause it was best gravy ever! A million thanks for sharing this recipe! It will be a keeper! Yey KayDe5056! My 300th review on AR was a hit!

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Helpful

(3)

Most helpful critical review

This was way too spicy and I love spicy food. I followed the recipe exactly and I'm experienced in cooking. The meat tasted good once I scraped off the peppery part but the gravy was too peppery it overpowered the flavor.

One of our favourite AR recipes. We were so impressed with this pork roast. The rub is delicious and we could taste it with every bite. We like our pork a little pink so we did adjust the time to suit ourselves. Only trouble we had was there seemed to be too much flour which thickened the gravy to a paste hubby's first time at gravy so he added water and tried his best but the lumps were there. Didn't care cause it was best gravy ever! A million thanks for sharing this recipe! It will be a keeper! Yey KayDe5056! My 300th review on AR was a hit!

I really liked the spice rub on the pork and the pork was tasty but the gravy was way too salty. I thought for sure that the 1 tablespoon of garlic salt in the gravy had to be a mis-print so I cut it back to 1 teaspoon and it was still too salty. We ended up rinsing the gravy off of our sliced pork and throwing away the gravy. Sorry but I probably won't make this one again.

The flavor from the rub was excellent and the roast was juicy and very tasty. I like my pork a bit more done so will cook covered for longer next time. After cooking as long as specified uncovered most of the beer and juices had dried to the pan. I added some water and a bit of butter and still had a great gravy!

This was yummy! I love a little kick and cooking in beer added a great taste and a kickin gravy. My whole family enjoyed it! The pork was moist and tender and made great sandwiches! My recommendation is to skip the garlic salt ( too much!) and salt to taste. Also may have more of a kick than some can handle like my 91 year old Mom!

This was way too spicy and I love spicy food. I followed the recipe exactly and I'm experienced in cooking. The meat tasted good once I scraped off the peppery part but the gravy was too peppery it overpowered the flavor.

I tweaked this a little bit to my family's taste. Regardless it made for one of the BEST pork roasts I have ever made!!!! I browned it in butter & then I rubbed it down. It was soooooo moist & flavorful! I could hardly believe how crazy good it was!!!

This was very good. My pork stayed juicy and the flavor penetrated throughout the meat. I made this with potatoes carrots and celery roasted in the same pan. My family enjoyed this as well and was good as leftovers the next day. I may lower the salt content the next go-around though (only as a personal preference but I will definitely make this again.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Spice Rubbed Pork Roast in Beer Gravy

One of our favourite AR recipes. We were so impressed with this pork roast. The rub is delicious and we could taste it with every bite. We like our pork a little pink so we did adjust the time to suit ourselves. Only trouble we had was there seemed to be too much flour which thickened the gravy to a paste hubby's first time at gravy so he added water and tried his best but the lumps were there. Didn't care cause it was best gravy ever! A million thanks for sharing this recipe! It will be a keeper! Yey KayDe5056! My 300th review on AR was a hit!

I really liked the spice rub on the pork and the pork was tasty but the gravy was way too salty. I thought for sure that the 1 tablespoon of garlic salt in the gravy had to be a mis-print so I cut it back to 1 teaspoon and it was still too salty. We ended up rinsing the gravy off of our sliced pork and throwing away the gravy. Sorry but I probably won't make this one again.

The flavor from the rub was excellent and the roast was juicy and very tasty. I like my pork a bit more done so will cook covered for longer next time. After cooking as long as specified uncovered most of the beer and juices had dried to the pan. I added some water and a bit of butter and still had a great gravy!

This was yummy! I love a little kick and cooking in beer added a great taste and a kickin gravy. My whole family enjoyed it! The pork was moist and tender and made great sandwiches! My recommendation is to skip the garlic salt ( too much!) and salt to taste. Also may have more of a kick than some can handle like my 91 year old Mom!

This was way too spicy and I love spicy food. I followed the recipe exactly and I'm experienced in cooking. The meat tasted good once I scraped off the peppery part but the gravy was too peppery it overpowered the flavor.

I tweaked this a little bit to my family's taste. Regardless it made for one of the BEST pork roasts I have ever made!!!! I browned it in butter & then I rubbed it down. It was soooooo moist & flavorful! I could hardly believe how crazy good it was!!!

This was very good. My pork stayed juicy and the flavor penetrated throughout the meat. I made this with potatoes carrots and celery roasted in the same pan. My family enjoyed this as well and was good as leftovers the next day. I may lower the salt content the next go-around though (only as a personal preference but I will definitely make this again.

This was way too spicy and I love spicy food. I followed the recipe exactly and I'm experienced in cooking. The meat tasted good once I scraped off the peppery part but the gravy was too peppery it overpowered the flavor.